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Sake Flashcards

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1
Q

ingredients of sake

A

rice, water, yeast, koji mold, and brewer’s spirit

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2
Q

Koji

A

rice with aspegillus oryzae

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3
Q

SHIKOMI xx

A

large tank for fermentation

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4
Q

amakuchu

A

sweet style

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5
Q

amakaze

A

sweet low alcool

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6
Q

aminosan-do-umami

A

amino acides rises equaling to 0.1 ml/l for 10ml sake

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7
Q

atsukan

A

heated sake

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8
Q

daiginjo-shu

A

very special 50%polish
More rustic (compared to junmai daiginjo shu)

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9
Q

DOBUROKKU

A

rustic unrefined homebrew style

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10
Q

fukumi ka

A

sake aromas smelles retro

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11
Q

fukurozuri

A

separating sake from the lees without external pressure by hanging the mash in bags, allowing the liquid to drip out under its own weights. Also called Shizukuzake = drip sake

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12
Q

FUTUSHU xx

A

ordinary sake

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13
Q

GENMAI

A

unpolished rice

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14
Q

GENSHU

A

undiluted sake
18-22%

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15
Q

Ginjo shu

A

rice polished to 60%

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16
Q

Gomi

A

5 flavors : sweet salty, soicy, sour, bitter

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17
Q

HI RE

A

PAsteurization

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18
Q

Hitohada70% polish

A

body temp sake

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19
Q

HONJOZO SHU

A

70% polish

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20
Q

Ichi go

A

180ml

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21
Q

Izakaya

A

Japanese bar

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22
Q

JIZAKE

A

micro brewery

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23
Q

JOMAI

A

steamed rice

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24
Q

Joon

A

room temp sake

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25
JUNMAI SHU
pure sake No alc addition
25
Jukusei-ka
scent of maturation
25
Kagami biraki
opening of cask of sake ceremony
25
JUNMAI DAIGIN SHU
50% polish More floral
25
KANZAKE
WARM SAKE
25
KAKEMEI
STEAMED RICE ADDED TO THE FERMENTING MOROMI
26
kanzamashi
hot sake that cooled
27
kappu zake
glass of house sake
28
karakuchi
dry taste of sake
29
kassei seishu
second FA in btl sake
30
Kashira
second in command at the brewery
31
Kasu
Pressed sake leed
32
KATAKUCHI
Sake decanter
33
Kijoshu
Complex sake
34
KIMOTO
grinding the rice paste original process
35
Kobo
yeast
36
Kochuka
aroma of sake
37
KAdaisu
dark and funky sake
38
KOJI
rice made with Kojikin
39
Koji bana
nutty aroma caused by the mold
40
Kojikin
mold used to breakdown rice starches into fermentable sugar
41
KOKU
unit vol 180.4L
42
KOSHIKI
Steaming basket
43
KOSHU
Aged sake
44
Kuchiatari
first impression when sake hits the palate
45
Kura
sake cellar
46
KURABITO
sake cellar worker
47
KUROSHI
sake made with brown unpolished rice
48
Masu
wooden box used as measure rice during feudal period
49
MOTO
yeast starter
50
MOROMI xx
main ferm mash in prod of sake or soy sauce
51
Muroka
unfiltered sake not carbon filtered
52
Mushimai
steamed rice
53
Namagusai
raw fish smell/taste
54
Nama Chozoshu
unpasteurized only heated once before shippign
55
NAMAKAZE xx
not pasteurized
56
NIGORIZAKE
cloudy sake
57
NIHONSHU
japanese liquor
58
NIHONSU-DO
Calculated fromthe graivty of the sake -3 (sweet) +10 dry
59
Nuka
Powder polished away from rice kernels
60
O-CHOKO
small sake cup
61
ORIZAKE
sake with small sediment
62
Regyura shu
Cheap sake
63
REISHU
Chilled sake
64
Roka
filtering process
65
Sakargura
brewery
66
Sakana
appetizer served with alc
67
Sakaya
liquor shop
68
SAKAZUKI
porcelain cup
69
Saketini
sake version of martini
70
Sandan Shikomi
3 stage process
71
SAN DO
Concentration of acid 0.8 sweeter 2.0 drier
72
Sanyaku
Brewery workers starting the yeast
73
Seimai
Rice Polishing
74
SEIMAI - BUAI xxx
Rice polishing ratio
75
SEIMAIKI
Rice polishing machine
76
Seishu
Clear liquor
77
Shiboritate
Freshly pressed
78
Shimpaku
opaque
79
Shinseki
Rice soaking
80
Shinshi bana
new sake aroma
81
SHIZUKUZAKE xx
dripsake
82
Shubo
mother yeast
83
Sokujo
Quick FA
84
Sugidama
ball made from japanese cedar leaves hung in the eaves of sake breweries
85
Tamagozake
cocktail : heated sake sugar raw egg
86
TARUZAKE xx
sake ageed in barrel made of crytomeria (japanese cedar)
87
TEISEIHAKU SHU
80%
88
tejaku
faux pas pourings one s own drink
89
Tobingako
best sake batch
90
TOJI xxx
Head sake brewer
91
Tokubetshu Honjozo shu
special brew
92
TOKUBETSO JUNMAI SHU
pure rice sake 60%
93
TOKKURI xx
sake bottle tall and slender
94
Tokutai meisho shu
special designation sake
95
umami
glutamates
96
uwadachi ka
volatiles
97
YAMAHAI
kimoto mathod without paste
98
YONGOBIN
720ml btl
99
RATIO L/ KOJI/ RICE xxx
1310 L water 200 kg koji 800 kg rice +sake yeast
100
Method
Milled Rest Steamed = Moto FA Pressed Pressed sake = shiboritate Charcoal Filtration Pasteurization
101
Ratio Kakemai Koji
25kg koji 37kg kakemai 80L water
102
what is Kimoto method
: Batonnage method where lactic acid are cultivated and added to protect the fermentation from other unwanted bacterias. Natural nitrous bacteria, create a nitrous reducing acid which kills unwanted bacteria. At 10% ABV the lactic bacteria cannot survive, so the moto will be transferred before this point. Result is creamy zesty characteristic.
103
GI's for sake prod
Yamagata Hakusan Kikusake
104
Pure rice category
Junmai Junmai Ginjo Junmai Daiginjo
105
Arukouru or Aruten
sake with added spirit Honjozo Ginjo Daiginjo
106
Final product
Shiboritate (fresh squeezed) Arabashiri (first run - barely cloudy) Nakagumi (middle -with great balance) Seme (final - used for blend) Filtrated on charcoal Muroka 1 pasteurized in tank + btl = Nihonshu Hiire sake = twice pasteurized pasteurized in tank only - Namazume
107
How many Jura in Japan
1800 breweries (Kura)
108
Ordinary sake
Futsu shu
109
Special designation prem sake
Tokutei meiso shu
110
Best rice
Yamana nishiki
111
Shuzo kotekimai
Rice varieties Non sticky
112
Shin Paku
White heart from rice
113
What’s happening during multiple paralelle fa
Breakdown of rice starch into glucose Conversion of glucose into alcohol
114
Aspergillus oryzae
Mushrooms that will convert starch to sugar glucose
115
SOHAZE
Rice grain fully covered in I aspergillus oryzae 100% koji
116
Honory title of sake association
Samurai

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